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Pumpkin Soup
SERVINGS
6
INGREDIENTS
- 2 T Butter
- 1 small yellow onion, chopped
- 3 cloves garlic, chopped
- Salt to taste
- Pepper to taste
- 2 tsp curry powder
- 1 3/4 cup low sodium and fat-free chicken broth
- 1 3/4 cups water
- 1 15 oz can of pumpkin puree, unsweetened
- 3/4 cup thai lite coconut milk, canned
- 3 oz Greek yogurt, plain and fat free optional
INSTRUCTIONS
- Melt butter in a large sauce pan over medium heat
- Add onion and saute until soft, then add garlic and cook until translucent, but not brown
- Add salt, pepper, and curry powder, stir and cook one minute more
- Add water, chicken stock, and pumpkin puree, mix well
- Reduce heat to low and simmer, stirring occasionally for 20 minutes
- Stir in lite coconut milk
- Blend hot soup mixture in a food processor or blender; working in small batches until smooth
- Pour soup back into the saucepan and heat through
- May garnish with 1-2 T. Greek Yogurt
NOTES
Profile Exchange: 1 fat serving; ½ starch or ½ cup vegetable; ½ oz. lean protein
